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Pickled Ginger

Recipes from executive chef and co-owner Tim Kartiganer of Mars, Austin.

By August 1993Comments

1/2 cup fresh ginger, sliced paper thin with vegetable peeler
1/4 cup white vinegar
1/4 cup rice wine vinegar
1/2 cup sugar

Stir all ingredients together in nonreactive stainless steel pan or glass saucepan and bring to a boil. Let mixture cool to room temperature and chill overnight. (Pickled ginger keeps for several months in the refrigerator.)

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